Molecular structure of 4-Ethyloctanoic acid, CAS Number: 16493-80-4
4-Ethyloctanoic acid (CAS 16493-80-4)
CAS Number:
16493-80-4
Molecular Weight:
172.26
Molecular Formula:
C10H20O2
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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SDS & Certificate of Analysis
4-Ethyloctanoic acid is an unsaturated fatty acid with a carboxylic acid moiety. It demonstrates high bioactivity in lipid analysis assays. It is used for distinguishing adipose tissue from other tissues in lipid analysis. Its fatty acid profile closely resembles that of oleic acid, but not as easily saponified. The synthesis of 4-Ethyloctanoic acid involves esterification, combining ethyl alcohol and acetic anhydride. Beyond its role in analytical applications, it can be used as a daily flavor, stabilizer, surfactant, and emulsifier.
4-Ethyloctanoic acid (CAS 16493-80-4) References
- Rapid synthesis of flavor compound 4-ethyloctanoic acid under microwave irradiation. | Liu, YP., et al. 2010. Int J Mol Sci. 11: 4165-74. PMID: 21152328
- Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry. | Kaffarnik, S., et al. 2014. J Chromatogr A. 1350: 92-101. PMID: 24881496
- Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products. | Kaffarnik, S., et al. 2014. J Food Sci. 79: C2209-14. PMID: 25316158
- The aroma of goat milk: seasonal effects and changes through heat treatment. | Siefarth, C. and Buettner, A. 2014. J Agric Food Chem. 62: 11805-17. PMID: 25405703
- High enantiomeric excess of the flavor relevant 4-alkyl-branched Fatty acids in milk fat and subcutaneous adipose tissue of sheep and goat. | Kaffarnik, S., et al. 2015. J Agric Food Chem. 63: 469-75. PMID: 25544157
- Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming. | Mahmoud, MA. and Buettner, A. 2016. Food Chem. 210: 623-30. PMID: 27211690
- Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming. | Mahmoud, MAA. and Buettner, A. 2017. Food Chem. 232: 841-849. PMID: 28490148
- Enantioseparation and optical rotation of flavor-relevant 4-alkyl-branched fatty acids. | Eibler, D. and Vetter, W. 2017. J Chromatogr A. 1505: 87-95. PMID: 28533031
- Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H3 O+ , NO+ , and O2+ ions. | Castada, HZ., et al. 2017. Rapid Commun Mass Spectrom. 31: 1641-1650. PMID: 28752562
- Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue. | Gravador, RS., et al. 2019. J Food Sci. 84: 80-85. PMID: 30557909
- RIFM fragrance ingredient safety assessment, 4-ethyloctanoic acid, CAS Registry Number 16493-80-4. | Api, AM., et al. 2019. Food Chem Toxicol. 127 Suppl 1: S208-S215. PMID: 30890487
- Factors affecting levels of volatile 4-alkyl branched-chain fatty acids in sheep milk from 2 contrasting farming systems in New Zealand. | Teng, F., et al. 2020. J Dairy Sci. 103: 2419-2433. PMID: 31882212
- Transcriptome analysis reveals candidate genes of the synthesis of branched-chain fatty acids related to mutton flavor in the lamb liver using Allium mongolicum Regel extract. | Zhao, Y., et al. 2022. J Anim Sci. 100: PMID: 35946924
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
4-Ethyloctanoic acid, 2.5 g | sc-267502 | 2.5 g | $65.00 |